IS 13690 : 2021 Butter - Specification
Revised Standard from Last Update.
1 SCOPE
This standard prescribes the requirements, methods of sampling and test for butter.
2 REFERENCES
The following standards listed below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below:
1479 (Part 1) : 2020 Methods of test for dairy industry: Part 1 Rapid examination of milk (first revision)
2491 : 2013 Food hygiene — General principles — Code of practice (third revision)
3507 : 1966 Methods of sampling and test for butter
5401 (Part 1) : 2012/ISO 4832 : 2006 Microbiology — General guidance for enumeration of coliforms: Part 1 Colony count technique (second revision)
5403 : 1999 Method for yeast and mould count of foodstuffs (first revision)
5887 Methods for detection of bacteria responsible for food poisonin
(Part 1) : 1976 Isolation, identification and enumeration of Escherichia coli (first revision)
(Part 2) : 1976 Isolation, identification and enumeration of Staphylococcus aureus and faecal streptococci (first revision)
(Part 3) : 1999 General guidance on methods for the detection of Salmonella (second revision)
7224 : 2006 Iodized salt, vacuum evaporated iodized salt and refined iodized salt — Specification (second revision)
7769 : 1975 Method for sensory evaluation of table butter
10500 : 2012 Drinking water — Specification (second revision)
11546 : 2012 Milk and milk products ― Guidance on sampling (second revision)
14988 (Part 1) : 2020/ISO 11290-1 : 2017 Microbiology of food and feeding stuffs Horizontal method for detection and enumeration of Listeria monocytogenes: Part 1 Detection method (first revision)
5402 (Part 1) : 2021/ISO 4833-1 : 2013 Microbiology of the food chain — Horizontal method for the enumeration of microorganisms: Part 1 Colony count at 30 °C by the pour plate technique (third revision)